Paid Culinary J-1 Internship in California

Description of Host Property:
Nestled between the sparkling lake and the majestic mountains, The Ritz-Carlton, Lake Tahoe offers a breathtaking destination in every season. Located mid-mountain on Northstar California, this Lake Tahoe resort is a reminder that simple pleasures can bring great joy. Roasting s’mores around an open fire. The smell of fresh barbecue. The sparkle of the sun on the water’s surface. The sea of white as you look out over a snow-covered mountain.

Description of Training:
Step into the kitchen of a world-leading luxury hotel/resort and learn from the best chefs in the American hospitality industry at the Ritz Carlton Lake Tahoe. Through the J-1 program, you will rotate to different stations, acquiring the skills and techniques necessary to take the culinary world by storm.
This rotational program is designed to give you exposure to the international hospitality industry and give you the experience needed to excel in your career when you return to your home country.


ITN and ODYSSEY's All-Inclusive Services:
Unlike most J-1 Program providers, a regional ITN representative will guide you through a streamlined registration process, thanks to ITN and ODYSSEY’s all-inclusive approach. ITN and ODYSSEY will be on hand to provide you with the very best personalized service from the time that you arrive in the United States until your departure from the United States upon completion of your program.

Description of Location:
Lake Tahoe is a large freshwater lake in the Sierra Nevada Mountains, straddling the border of California and Nevada. It’s known for its beaches and ski resorts. On the southwest shore, Emerald Bay State Park contains the 1929 Nordic-style mansion Vikingsholm. Along the lake’s northeast side, Lake Tahoe Nevada State Park includes Sand Harbor Beach and Spooner Lake, a gateway to the long-distance Tahoe Rim Trail.

• Must be a current student of a Hospitality or Culinary post-secondary academic institution.
• Or recent graduate (less than 12 months ago) of a Hospitality or Culinary post-secondary academic institution.
• Or a graduate of a Hospitality or Culinary post-secondary academic institution (more than 12 months ago,) with 12 months of verifiable related work experience.
• Or must have 5 years of verifiable related work experience.